Ensure the raspberries are well ripened and rinsed prior to making this recipe.
Note: This recipe makes about 1 cup of sauce, however it is easy to increase the amount of each ingredient to make a larger quantity.
~ Also, if you want to make seedless compote, strain crushed berries through a sieve first, and measure the juice to 1 1/2 cups.
Using this method, you will need more than 1 1/2 cups of ripe raspberries to make the 1 1/2 cups of juice.
1 1/2 cups ripe raspberries
1/4 cup granulated sugar or extra fine sugar
1/2 tsp. fresh lemon juice
In a pan, combine the raspberries, the sugar and the lemon juice.
Over medium-high heat, bring to a boil, and then quickly reduce heat to low, and allow the mixture to simmer, stirring frequently, until the sugar is fully dissolved, and the mixture thickens to a syrupy consistency. This will take about 5 - 7 minutes.
Remove the mixture from the heat and transfer to a bowl.
Serve warm or cool.
Store the sauce, covered, in the refrigerator for up to a week.
Yield: 1 cup
TOP of Raspberry Compote Recipe
RETURN to More Raspberry Sauce Recipes
HOME to Homepage